Skewered Chicken Livers with Chili Sauce
|Chicken livers||1 Pound|
|Bottled chili sauce||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Monosodium glutamate||1 Teaspoon|
1. Halve livers; snip out any veiny parts.
2. Mix remainder of ingredients in large bowl. Add livers and toss; let stand an hour.
3. Remove livers from marinade; thread onto long skewers; place on rack in broiler pan. Broil, 5 to 6 inches from the heat, turning several times, 5 minutes.
4. While livers cook, heat marinade to boiling in small saucepan. Remove livers from skewers and arrange on a serving plate; serve sauce in a small bowl as a dip.